A Nutty Delight: Frangipane Blondies Fresh from the Oven
Blondies with Almond Cream (Frangipane)
Ingredients
Instructions
- Preheat your oven to 350°F and line an 8x8 inch square pan with parchment paper
- In a bowl, cream together the soft butter and sugar until well combined.
- Add the egg and vanilla extract, mixing until smooth.
- Stir in the almond flour until fully combined. Set aside.
- In a large bowl, melt the butter. Then add sugar and salt, whisking until combined.
- Mix in the eggs and vanilla extract until well blended.
- Gently fold in the all-purpose flour, baking powder, and almond flour until smooth.
- Pour the Blondie batter into the prepared pan, smoothing the top.
- Spread the frangipane mixture over the Blondie batter, smoothing it out.
- Sprinkle sliced almonds on top.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow to cool for 20 minutes in the pan before slicing. Enjoy your delicious Frangipane Blondies!
The kitchen was filled with a comforting warmth as she prepped for the afternoon's baking. Today’s creation was something indulgent, yet simple—blondies with a luxurious layer of almond cream, also known as frangipane. She knew the combination of the buttery blondie base with the rich, nutty frangipane would create a treat that was both chewy and light.
She started by creaming the butter and sugar for the frangipane, watching as the two ingredients came together into a soft, smooth mixture. The addition of vanilla and almond flour brought the aroma to life, filling the kitchen with the scent of warm almonds. With each stir, she could feel the frangipane becoming richer, its consistency perfect for spreading over the blondie batter.
Next, she turned her attention to the blondies. She melted the butter in a large bowl, the golden liquid mixing effortlessly with sugar and a pinch of salt. As she whisked in the eggs and vanilla, the batter thickened, turning glossy under the light. The combination of all-purpose and almond flours gave the batter a subtle nuttiness, a perfect complement to the rich topping that would soon follow.
Pouring the blondie batter into the lined pan, she smoothed it out with the back of a spoon. It was thick and buttery, promising a chewy, satisfying bite. On top, she carefully spread the frangipane, its pale color contrasting beautifully with the golden batter beneath. As a final touch, she sprinkled sliced almonds over the top, adding a bit of texture and crunch to the already decadent dessert.
The oven was already hot when she slid the pan in, the blondies starting to bake immediately. Slowly, the smell of vanilla, butter, and almonds filled the kitchen, wrapping her in warmth. She peeked into the oven now and then, watching as the blondies rose and the almonds on top toasted to a light golden brown.
After 35 minutes, she pulled the pan from the oven. The blondies were perfect—slightly puffed, their edges golden, with the almond topping crisp and inviting. As they cooled, the house was filled with the intoxicating aroma of freshly baked frangipane, making it hard to wait the full twenty minutes before slicing.
When the time came, she cut into the blondies, the knife gliding through the soft, chewy layers. The combination of the dense blondie base with the sweet, nutty almond cream was irresistible. The first bite was heaven—rich and buttery, with the flavor of toasted almonds shining through.
Each square was a perfect balance of chewy and crunchy, sweet but not overly so. The frangipane added a richness that elevated the blondies from a simple treat to a dessert worthy of special occasions. Yet, the recipe was so easy to make, it felt like an indulgence she could enjoy any day of the week.
As she took another bite, she marveled at how such simple ingredients could come together to create something so delicious. These blondies were more than just a dessert—they were a small moment of luxury, a reminder that the best treats are often the ones made from scratch.
